Inflammatory Compounds in Cooked Meat Linked to Childhood Wheeze

A recently published research in the Thorax journal found that inflammatory compounds found in cooked meat are associated with a heightened risk of childhood wheeze.

As specified in the research and identified as "advanced glycation end products or AGEs, the compounds are by-products of cooking with high temperature such as roasting, grilling or frying, involving cooked meat as a "major dietary source."

According to Medical Xpress, AGEs lock on specific 'danger signal' cells in the body, specifically plentiful in the lungs, stimulating an inflammatory immune system response.

However, it is not clear how they might affect the respiratory symptoms' development. To investigate this finding further, the study authors looked at the probable effect of dietary intake of AGE and meat consumption on respiratory symptoms, drawing on reactions to the National Health and Nutrition Examination Survey or NHANES from the years 2003 to 2006.

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A recently published research found that inflammatory compounds found in cooked meat are associated with a heightened risk of childhood wheeze.

Over 4,000 Children Studied

NHANES is a nationally representative yearly survey that assesses the health and nutrition of the United States population.

Specifically, the study authors involved around 4,388 children whose ages ranged from two to 17 years. Data on dietary patterns, evaluated by the "1390item Food Frequency Questionnaire," and respiratory symptoms were available.

The quantity of AGEs consumption was computed from the responses to the questionnaire mentioned. In the said research, about 537 or 13 percent of the children reported they had experienced wheezing for the past year.

After accounting for probable influential factors, including age, race or ethnicity, gender, household, BMI, and asthma, the AGE scores were considerably linked to increased probabilities of wheezing at 18 percent.

They were linked as well, with increased probabilities of disrupted sleep because of wheezing at 26 percent, at least once; wheezing while exercising at 34 percent, and wheezing that requires medication at 35 percent over the past year.

Sleep Disruption

Similarly, higher intake of all meat types was linked to more than twice the possibility of sleep disruption by wheezing, not to mention the need to take medicines to alleviate symptoms.

Thus, this is observational research and cannot institute cause, added to which there is no verified approach of gauging AGE intake, researchers warned.

However, results support those of other studies connecting a "pro-inflammatory dietary pattern and wheezing," the researchers also explained.

The study investigators also wrote in their research that, "As several cohort studies" has proposed a negative impact of meat consumption on pediatric airways health, validation of a positive link between AGE intake and consumption of non-seafood meat "in our cohort strengthens our a priori hypothesis that AGEs" may have an essential function in airway inflammation in children.

Asthma Development

Explaining their study, the authors also said, Western dietary pattern, "characterized by high levels of AGE-rich foods," which include meats and saturated fats, may stimulate an inflammatory cascade, so adding to airway inflammation, and perhaps, asthma development.

In a related editorial, Professor Jonathan Grigg, Center for Child Health, University of Queen Mary, London, identified that a growing body of evidence associates AGEs in asthma's development.

Even though they are far from having adequate evidence to propose changes in consumption of meat among children to reduce asthma attacks, a concentration on negative respiratory effects of eating large amounts of cooked meats "resonates with wider agendas." Grigg suggested.

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